Best Vegan Chili, Ever.

I think this is the best vegan chili recipe, ever. It’s super-easy to make and has a nice spicy kick! Find the recipe at ContraryCook.com

Okay, well…best vegan chili “ever” in my opinion, anyway. This was super-easy to make and I am going to make it a monthly staple in my diet. OMG was it delicious. I even took the time to break down all of the calories, fat, carbs, and proteins because I know how important this meal is going to be to me. It’s low in fat, high in protein, and tastes ridiculously good. It hits the trifecta of healthy eating.

Also, it freezes really well, so I always have a bunch sitting in 3-cup tupperware containers in the freezer at all times. I’m still not great at diversifying meals during the week because, quite honestly, it takes time and planning ahead and I haven’t mastered the weekly shopping trip yet. I usually pick 3 or 4 meals to make and then just eat the leftovers the entire week. Maybe that’s how everyone does it, I dunno.

I made this vegan chili HOT. I mean *really* HOT. When I make it, I double the jalapeños (seeds in) as well as the ground chipotle chili powder and I add an extra pepper from the canned sauce. Follow the recipe below exactly if you like low-medium heat, otherwise throw in 1 more jalapeño and maybe some extra chipotle peppers in adobo sauce.

One of my readers said she made it and won 1st place at a chili cook-off at her college…so that’s sayin’ something!

I think this is the best vegan chili recipe, ever. It’s super-easy to make and has a nice spicy kick! Find the recipe at ContraryCook.com

Instead of sour cream, I add a dollop of cold soy yogurt on top to tame the heat. If you’re not into the whole vegetarian thing, you could add ground beef to the recipe and use real sour cream if you’d like.

This chili recipe features 'Fresh Bright Basil' Extra Virgin Olive Oil from F. Oliver's.

F. Oliver’s is a family-owned business located in the Finger Lakes region of New York state that imports the most wonderfully fresh extra virgin olive oils and vinegars. Their olive oils often arrive just weeks after being pressed, not like the commercial store-bought stuff that sits on a shelf for a year or longer. They also happen to be a freelance client of mine, so I try to give them a plug whenever I can. I don’t get paid to use their products or for sponsored placements, I simply LOVE their oils and use them every chance I get. You can buy their products online at folivers.com.

I think this is the best vegan chili recipe, ever. It’s super-easy to make and has a nice spicy kick! Find the recipe at ContraryCook.com

The hardest part of making this vegan chili is cutting the vegetables! Once they are stir fried with the spices, just toss in the sauce, let it simmer for a 1/2 hour, throw in the beans to warm through, and presto. P.S. Oregano has no business being in a chili.

Best Vegan Chili, Ever.

Prep time
Cook time
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I think this is the best vegan chili recipe, ever. It’s super-easy to make and has a nice spicy kick!

Recipe type: Stew
Cuisine: South Western
Yields: 12 Cups
Vegan Chili Ingredients:
  • 2 tablespoons olive oil (I used “Fresh Bright Basil” infused)
  • 2 medium chopped onions
  • 1 green, red, and yellow bell pepper (chopped)
  • 4 cloves garlic, minced
  • 1/2 of (7 oz) can of chipotle peppers in adobo sauce
  • 1 fresh jalapeño pepper, chopped (I left the seeds in.)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground chipotle chili powder
  • 1 (28 oz) can of diced tomatoes
  • 1 (28 oz) can of crushed tomatoes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 (15.5 oz) can each of red kidney beans, cannelloni beans, and black beans (rinsed and drained)
  • 1/2 cup fresh parsley, finely chopped (3 tablespoons dried)
And here’s how you make it:
  1. In an 8 quart pot, heat 2 tablespoons of olive oil.
  2. Add the onion, yellow, green, red peppers, and jalapenos and stir-fry for 15 minutes.
  3. Add the garlic, cumin, chipotle peppers in adobe sauce (only use 1/2 a can or you’ll be sorry), and stir-fry for 5 more minutes.
  4. Add both cans of tomatoes, chipotle chili powder, salt & pepper and stir.
  5. Heat till bubbling, then reduce heat and simmer for 30 minutes, stirring occasionally.
  6. Add all of the beans and the parsley and simmer for 10 more minutes.
  7. Serve with a dollop of soy yogurt on top!

Hey! If you make this recipe, please snap a photo and hashtag it #ContraryCook. I’d love to connect with you. Also, if you’re into Pinterest, the image below would make for an awesome pin (wink, wink). Double the images for double the fun!

I think this is the best vegan chili recipe, ever. It’s super-easy to make and has a nice spicy kick! Find the recipe at ContraryCook.com

NOTE: 2-hour post-meal blood sugar level 105mg/dl. Strange, but true.

10 replies
  1. Martin Edic
    Martin Edic says:

    Mike,
    Immediately go to the store and buy a can of Chipotle Peppers in Adobo Sauce (in the Latino or spanish food section). Open the can and empty the contents into a freezer bag (a bunch of chipotle peppers and the sauce) and freeze. When you make your chili cut a hunk of the frozen stuff off, an inch or two, chop and add to the chili in lieu of the powder. You are in for a surprise. This stuff is incredible and very hot, good hot. Be careful to taste test before using more.

    You freeze it because one can (tuna-size) is a lot of heat. And a lot of flavor.

    Reply
    • ContraryCook
      ContraryCook says:

      You know…that’s exactly what I wanted to do but I couldn’t find them at East Avenue Wegmans. About a week later I did find them and picked up two cans. Thanks for the freezer tip! I’m hoping Wegmans will sponsor this project someday…I hope they’re listening to the blogosphere.

      Reply
    • ContraryCook
      ContraryCook says:

      I found the chipotles en adobo, and WOW, they really make a difference. Here’s another tip: Put the chipotles and sauce in a food processor and blend to make spreadable puree. It will keep in a tight glass jar in the fridge for a month.

      Reply
  2. Libby
    Libby says:

    Hey, I just wanted to say thanks, this recipe won first place at my sorority’s chili cook-off! I really just made it so there would be something for all of us vegans there to eat! Needless to say, it was a big hit… Thanks again, it was great I will definitely be making it again!

    Reply
  3. mike warner
    mike warner says:

    Hey Contrary Cook. Asking permission to post your Chili recipe on our Dutch Oven Yahoo group. Please?

    Mike in Charlotte

    Reply
  4. mike warner
    mike warner says:

    You will find yourself immortalized on the Yahoo group campcookingwithdacapn which is a Dutch Oven crew. BTW my son, daughter-in-law and 2 grand kids are vegan down in Ithaca. Me, I’m a Type II. So I’m trying to get away from the Ra-cha-cha and Buffalo way of cooking in Dutch Ovens; cheese, pasta, cheese, ground beef or kielbasa, cheese, sour cream – you see where this is going. So, I have interest in your Blog. Keep cooking.

    Mike

    Reply
    • ContraryCook
      ContraryCook says:

      Thanks, Man! Yeah, I am starting to get back into cooking. I actually moved to Louisiana a while back and have gained back the 35+ pounds I lost by going veggie. Gettin’ back on the veggie train!

      Reply
  5. vegchick
    vegchick says:

    Hi!

    I wanted to say that I love this recipe and can’t wait to try it! It looks so delicious!! I have two suggestions though:

    1. You forgot to mention adding the beans to the chili in the directions. You might want to add that to the list.
    2. Could you give a rating as to how hot the chili is and add substitutions for those who like a milder taste?

    Thanks!

    Reply

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